Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review.

Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of research in biotechnology, nutrition, and food science. This review examines the chemical modifications of fructans, specifically the inulin and agavin types. It describes the most commonly used methods, their characteristics, and their impact on the physicochemical, functional, and prebiotic properties of fructans. Additionally, it explores the interactions underlying these changes. Modifications enhance, extend, or generate new biological properties and activities. While most yield positive outcomes, challenges remain, including a deeper understanding of the structure-bioactivity relationships and further toxicity assessments, particularly in agavins. These insights aim to guide future research and innovation in the field.